Recipe Tip: Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

Top Recipe by Christian Schuster. All ingredients and tips for getting it right. Christian Schuster's creation for a romantic dinner: chocolate soufflé with quince cinnamon chutney.

Ingredients

• 100 g dark chocolate
• 100 g butter
• 50 g plain flour
• 100 g sugar
• 3 whole eggs
• 1 kg quinces
• 250 g sugar
• 200 ml white wine
• 1 teaspoon(s) cornflour
• 0.5 teaspoon(s) ground cinnamon
• 20 ml white Port wine
• 3 whole eggs
• 100 ml white wine
• 25 ml Calvados brandy
• 100 g sugar

Steps

1. Beat the eggs with the sugar until fully blended and fluffy.
2. Gently melt the chocolate in a bowl over a pan of simmering water. When melted, add the butter, the heat should be sufficient to melt the butter. When fully melted and slightly cooled, stir into the egg mixture.
3. Then fold in the flour with a large spoon to ensure there is enough air in the mix. Do not over mix.
4. Butter the inside of your dish/ramekin and fill it with the mixture until it is level with the top of the dish.
5. Use your thumb to run around the top of the ramekin/dish to clean the edge. This will ensure nothing sticks to the sides when rising.
6. Then bake the mixture in the oven at 180°C for 10 to 12 minutes.
7. Peel and core the quinces and cut into small cubes. Caramelise the sugar in a pot and deglaze with white wine.
8. Add the quinces, season with cinnamon and port wine.
9. Simmer for five minutes and then thicken with cornflour.
10. Fill excess chutney into jam jars, goes well with various desserts as well as blue cheese.